Pork Ragu Over Creamy Polenta Is Everything

All it takes is time. [View this email in your browser]( This Pork Ragu Over Creamy Polenta Is My Everything "I’m a big fan of pretty much any braise," says editorial assistant Emma Wartzman. "It’s the most warming, flavorful, bang-for-your-buck way to eat in the colder months. But the one I make the most? The one that has been on repeat since I first tried it a few years ago? It’s this Pork Ragu Over Creamy Polenta." [Advertisement]( [Powered by LiveIntent]( [AdChoices]( Braise On! How to Transform Tough Cuts of Meat into a Feast, No Recipe Required Real talk: You don't need a recipe to make the braise of your dreams. Not that there's anything wrong with following a recipe—it's just that when you cook from enough of them you'll notice that, by and large, they all follow the same template. Learning how to braise meat is all about mastering the basic process and then putting your own spin on it, customizing the ingredients and flavor profile to your liking. Now Go Ahead and Braise: Cider-Braised Pork Shoulder with Butternut Squash Red Wine-Braised Short Ribs Tomato-Braised Rotisserie Chicken Coconut Milk–Braised Chicken Legs Maiale al Latte (Milk-Braised Pork) Slow-Cooked Pork Shoulder with Braised White Beans [Advertisement]( [Powered by LiveIntent]( [AdChoices]( [More From Bon Appétit]( Subscribe Now! Get it while it’s hot – Enjoy 1 year of Bon Appétit for only $15 [SUBSCRIBE]( SIGN UP FOR OUR NEWSLETTER [Bon Appétit]( Follow Us [social-facebook]( [social-pinterest]( [social-instagram]( [social-twitter]( [social-flipboard]( This e-mail was sent to you by Bon Appetit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [bonappetit@newsletters.bonappetit.com]( to your address book. View our [Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.